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STUDY ON MANUFACTURING THE POTATO RESISTANT STARCH BY ENZYME

Zhang Jian-chang

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Abstract

The potato starch was used as material in the experiments. After burning, the thermostableα-amylase and pullulanase were added into the paste, so that there were more amyloses produced and it is easy to reform new crystal . At the same time the content of resistant starch was increased. The experiment showed: the maximum content of resistant starch was obtained when the amount of thermostableα-amylase was 4 UN/g starch for 30 min, and the pullulanase was added 4 NPUN/g starch which maintained at a temperature of 55 ℃ for 6 hours. The highest content was 12.6 %,and the most important influence was the reactive time of pulluanase.

About this research paper

What this paper is about

The potato starch was used as material in the experiments. After burning, the thermostableα-amylase and pullulanase were added into the paste, so that there were more amyloses produced and it is easy to reform new crystal . At the same time the content of resistant starch was increased. The experiment showed: the maximum content of resistant starch was obtained when the amount of thermostableα-amylase was 4 UN/g starch for 30 min, and the pullulanase was added 4 NPUN/g starch which maintained at a temperature of 55 ℃ for 6 hours. The highest content was 12.6 %,and the most important influence was the reactive time of pulluanase.

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Available abstract

The potato starch was used as material in the experiments. After burning, the thermostableα-amylase and pullulanase were added into the paste, so that there were more amyloses produced and it is easy to reform new crystal . At the same time the content of resistant starch was increased. The experiment showed: the maximum content of resistant starch was obtained when the amount of thermostableα-amylase was 4 UN/g starch for 30 min, and the pullulanase was added 4 NPUN/g starch which maintained at a temperature of 55 ℃ for 6 hours. The highest content was 12.6 %,and the most important influence was the reactive time of pulluanase.

Key concepts: Pullulanase, Starch, Potato starch, Food science, Chemistry, Amylase, Resistant starch, Enzyme

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